Stuffed Beef Roulades

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Stuffed Beef Roulades
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in
Calories:
237
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein12.35 g(13 %)
Fat11.29 g(10 %)
Carbohydrates16.47 g(11 %)
Sugar added0 g(0 %)
Roughage3.18 g(11 %)
Vitamin A738.66 mg(92,333 %)
Vitamin D0.11 μg(1 %)
Vitamin E1.58 mg(13 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.34 mg(28 %)
Vitamin B₆0.25 mg(18 %)
Folate28.18 μg(9 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C11.45 mg(12 %)
Potassium351.85 mg(9 %)
Calcium66.42 mg(7 %)
Magnesium28.77 mg(10 %)
Iron2.37 mg(16 %)
Iodine0.76 μg(0 %)
Zinc1.67 mg(21 %)
Saturated fatty acids2.36 g
Cholesterol26.65 mg

Ingredients

for
4
Ingredients
4 slices
Beef roulade (each about 160 grams)
2 tablespoons
1
Red Onion
2
2
2
1 stalk
1 stalk
freshly ground Pepper
2 tablespoons
1 tablespoon
150 milliliters
400 milliliters
1
4
Juniper berries (crushed)
1 teaspoon
1 pinch
How healthy are the main ingredients?
Juniper berries

Preparation steps

1.

step 1

2.

Arrange meat on the cooking board and spread with mustard. Peel onion, chop finely and sprinkle on meat. Slice pickles and arrange on meat. 

3.

step 2

4.

Roll up roulades and secure with toothpicks.  

5.

step 3

6.
stuck with Roulade pins.
7.
continue:
8.

Peel carrots and dice finely. Peel and slice shallots. Rinse and dry celery, dice into small pieces. Rinse and dry leek, cut into small pieces. 

9.

Season roulades with salt and pepper. Heat oil in a Dutch oven and brown roulades on all sides. Remove roulades from the pot. Saute carrots, shallots and celery in the same pot for a few minutes. Add leek and tomato paste. Deglaze pot with wine and simmer until almost all liquid has evaporated. Add some broth and return meat to the pot. 

10.

Simmer, covered, for about 2 hours on low heat. Turn over roulades occasionally and add more broth as needed. About 30 minutes before the end of cooking, add bay leaf, juniper berries and peppercorns to the pot.

11.

Remove roulades from the pot. Strain sauce through a sieve and simmer down or add more broth to reach desired consistency. If desired, thicken sauce with some cornstarch. Season with salt, pepper and sugar and return roulades to the pot, heat through.  

12.

Arrange roulades on plates and remove toothpicks. Drizzle with sauce and serve.